Directions
- 1Generously salt the prime rib on all sides and let it sit uncovered in the fridge for at least 2 hours.
- 2Season with cracked black pepper.
- 3Tie the roast with butcher's twine.
- 4Mix together mustard, thyme, rosemary, and minced garlic in a bowl.
- 5Spread the mixture evenly over the roast and let it sit at room temperature for an hour.
- 6Set oven to 250°F, place the roast on the middle rack and cook until the internal temperature reaches 120°F (approximately 3-3 1/2 hours).
- 7Pull from oven and let rest for 30 minutes.
- 8Turn the oven up to 500°F and place the roast back in to sear for 10-15 minutes.
- 9Remove from oven, slice off the bones, and cut into portions.
- 10Mix prepared horseradish, sour cream, mayonnaise, Worcestershire sauce, lemon juice, black pepper, and salt in a bowl until evenly combined.
- 11Place the horseradish cream in the fridge until ready to serve.
Ingredients
- 8 lb rib roast
- 0.25 cup kosher salt
- 2 tablespoons black pepper
- 1 bunch rosemary
- 1 bunch thyme
- 2 cloves garlic
- 3 tablespoons Dijon mustard
- 1 tablespoon prepared horseradish
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 2 teaspoons lemon juice
- 1 teaspoon black pepper
- 1 teaspoon salt
Equipment
ovenbutcher twineknifespoonbowlmeat thermometer
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